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| Texas Tea |
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The host presented an array of sweets, including currant scones, spring blackberries, and giant strawberries.
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On the day of the party, scones emerge from the oven
as guests arrive. Banana nut bread is offered, along with two recipes from
Hicks' grandmother -- Highland shortbread and itty-bitty sugar
cookies. A true-blue Southerner, he offers classic cakes -- chocolate,
pound, and lemon -- as well as the familiar tea offerings, petits fours and
cucumber-and-cream cheese sandwiches. "You don't see sandwiches
like these anymore," says Hicks, showing me the dainty egg salad
ovals on whole-wheat rounds.
"Afternoon tea does not need to be such an
elaborate production," says Hicks. "Something small and modest
for a dozen or so friends can be very nice. You can make a few sandwiches
in the morning, serve them with pound cake, and use your
grandmother's tea service." Yes, simple can be lovely, but Hicks'
impeccable presentation inspires one to pull out all the stops.
| WEB EXTRA: HIGHLAND SHORTBREAD RECIPE |
"This classic early 19th-century cookie is rich, crisp, and a perfect accompaniment to tea," says Houston caterer Jackson Hicks. "I remember my grandmother making these when I was a little boy and having to caution me to wait until they cooled before I reached for them."
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· 2 1/2 sticks unsalted butter
· 3/4 cup packed brown sugar
· 1 tablespoon vanilla extract
· 2 1/2 cups flour
· 1 teaspoon salt
· 3/4 teaspoon baking powder
· Decorative sugar |
| Cream butter and brown sugar at high speed with an electric mixer; add vanilla. Stir together flour, salt, and baking powder in a bowl. Slowly stir flour mixture into butter mixture until well-blended. Chill well (about 1 hour). |
| Roll out to about 1/4-inch thickness and cut into finger-length cookies about 3/4-inch wide. Freeze cookies until ready to bake. |
| Remove cookies from freezer and top with decorative sugar (Hicks uses sanding sugar, but table sugar or any coarse-grain sugar will work). |
| Bake at 350° until just golden brown (about 10 to 12 minutes). Allow to cool. Store cookies in an airtight container or in the freezer if you are not going to use them right away. |
| Yield: About 4 dozen cookies |
· PLUS: View the complete tea party menu (in PDF format) » |
RESOURCES: Jackson Hicks, Jackson and Company,
713/523-5780, www.jacksonandcompany.com; floral design by Rebekah Johnson,
Bergner & Johnson Design, 713/662-3769, www.bergnerandjohnson.com.
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